I'm a big fan of the Domaine Dupont ciders and would like to make something similar. I'm a little bit confused by some of the stats for the Bouche Brut on their website, though. To me, this cider tastes bone dry, but on their site they say they bottle it when it reaches 1.024 gravity and then it undergoes a secondary fermentation in the bottle. I know it is carbonated fairly high, but given the bone dry taste, it would seem that this would cause bottle bombs?
They indicate that after bottle refermentation, the cider ends out at 5.5%, which would be around 1.018. How do they get it to finish so high? All of my ciders ferment out very dry.
I'm fine fermenting out and then adding sugar at bottling time to get a nice carb, but how would I achieve a similar final gravity?